Fennel & Spinach Orzotto
with Greek-style cheese, lemon & pistachios
Orzo is a perfect canvas for flavours. As it's relatively small, it can easily absorb the delicious flavours of spices and sauces.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Fennel
1 piece
Garlic
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
100 g
Spinach
20 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
¼ piece
Lemon
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
½ piece
Onion
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a saucepan.
- Quarter the fennel and remove the tough core, then slice into very thin strips. Set aside any fennel fronds to use later as garnish.
- Chop the onion and crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over medium-low heat.
- Drizzle with olive oil, then fry the fennel, onion, garlic, and Italian herbs for 4 minutes. Stir in the orzo and then deglaze with the white wine vinegar.
- Pour in the stock and bring to a boil, then cook the orzo over a low heat for 10 - 12 minutes, covered.
- Stir regularly and add a splash of water if the orzo seems too dry.
- Roughly chop the pistachios. Heat a clean frying pan over medium-high heat and toast the pistachios until golden-brown, then remove from the pan and set aside.
- When the orzo is almost done, tear the spinach directly into the pan and then add the herbed cream cheese.
- Mix well and allow the spinach to wilt and reduce. Season to taste with salt and pepper.
- Zest the lemon and cut it into wedges.
- Serve the orzo on plates and crumble over the cheese.
- Garnish with the lemon zest and the toasted pistachios. Serve with the lemon wedges.
